Lemon shortbread coconut squares

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Photo: thisvegetarian.com

Prep Time:
15 minutes
Cooking Time:
50 minutes
Servings:
12


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  •  Tags for<b>Lemon shortbread coconut squares
  • Tags for Lemon shortbread coconut squares
  • main ingredients:
  • lemon Pageturner Cookbook
  • eggs Pageturner Cookbook
  • flour Pageturner Cookbook
  • sugar Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • type of recipe:
  • cookie Pageturner Cookbook
  • Country cuisine:
  • Canada Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Picnic Pageturner Cookbook
  • Type of meal:
  • tea Pageturner Cookbook
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    Ingredients

    • 1 cup all-purpose flour
      1 cup sweetened shredded coconut
      1/2 cup sifted icing sugar
      1/2 cup unsalted butter, at room temperature
      6 eggs
      1 cup freshly squeezed lemon juice, from about 4 lemons
      1/2 cup all-purpose flour
      2 1/2 cups granulated sugar

    Directions

    1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Do not overcook. . Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C).
    2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving.

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